Cook the macaroni by bringing a large pot of salted water to a boil. Add elbow macaroni and cook for 7-8 minutes until al dente, then drain and rinse under cold water.

While the macaroni cools, finely shred the carrots and dice the onions.

In a mixing bowl, combine the mayonnaise and rice vinegar until smooth. Season with salt, pepper, and sugar to taste.

In a large bowl, mix the cooled macaroni with the carrots and onions. Pour in the dressing and stir to combine.

Cover the salad and chill in the refrigerator for at least 1 hour before serving.

Serve the Hawaiian Macaroni Salad garnished with fresh herbs or sesame seeds if desired.